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Mushrooms in Red Wine Sauce

Savoury and easy, this is a true crowd pleaser. Serve it on top of barbequed steak or mashed potatoes. For a perfect pairing, use the same type of wine in the dish as you’ll be drinking.

Ingredients

• 1/2 Cup butter (no substitutes but Becel brick (vegan) works just fine)
• 1 Tablespoon flour
• 3lbs Button mushrooms (cremini; may add some portobello and/or wild mushrooms)
• 2 Cups dry red wine
• 2 Cups vegetable broth (water is a fine substitute)
• 1 Onion chopped
• 2 Tablespoons minced fresh garlic
• 3 Teaspoons Worcestershire sauce
• Salt and pepper
• Chopped fresh parsley (dried is fine as well)

To serve

• Barbecued steak or mashed potatoes

Directions

1. In a large heavy Dutch oven or skillet melt the 1/2 cup butter over medium heat.
2. Add and stir the 1 tablespoon flour to blend.
3. Add in the 3lbs mushrooms, 2 cups dry red wine, 2 cups broth, chopped onion, 2 Tablespoons garlic and 3 teaspoons Worcestershire sauce; stirring occasionally, cook until the mushrooms are tender and the sauce thickens (at least 40 mins)
4. Season with salt and pepper to taste
5. Transfer to serving bowl, and sprinkle with parsley

Wine pairing

Yaso Toro, Tinto de Toro (tempranillo)